Who says you can’t eat cake for breakfast?! Easter weekend called for making tons of fresh recipes using fresh vegetables. This warm and cozy bowl of carrot cake oatmeal was such a treat to wake up to! I’m always trying out new oatmeal combinations and toppings, and this one is definitely make-again worthy!
I’ll be honest, I totally didn’t think veggies in the morning could taste this good…until now! The best part of it all making it ahead of time, so all you have to do in the morning is wake up and enjoy! Oh…and fill your bowl with toppings galore! I recommend eating these hot vs. cold to really give you that freshly-baked carrot cake experience 🥕😍
Carrot Cake Oatmeal
Ingredients:
1/2 cup rolled oats
1 tbsp ground flax
sprinkle cinnamon, nutmeg, ground ginger
1/2 cup shredded carrots (you can use pre shredded carrots from the grocery store)
1/2 cup milk of choice (if you like thicker oats, use less)
handful of raisins
1 tsp date syrup (can sub maple syrup or agave)
Instructions:
1. Mix all ingredients in a mason jar or airtight container and let them soak overnight in the fridge.
3. In the morning, I transferred my oats to a bowl (because I wanted more room for toppings) and heated them up in the microwave for 2 minutes. You can enjoy yours cold as is!
4. The best part…add your toppings! I topped mine with more raisins, shredded carrots, unsweetened coconut flakes, dairy free yogurt, extra date syrup, and raw pecans.
